Belgian waffles

Yield: 5 Servings

Measure Ingredient
1 pack Yeast, dry
2 cups Milk; lukewarm
4 \N Eggs; separated
1 teaspoon Vanilla
2½ cup Flour, sifted
½ teaspoon Salt
½ cup Butter
1 tablespoon Sugar
\N \N Source: Lee Sperry

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into the mixture. Let stand in a warm place about 45 minutes until mixture doubles in bulk. Use ⅞ cup mix per waffle.

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